Russian Potato Salad (Salat Olivier)

"This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more "gourmet" it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time."
photo by Pinkstatic7 photo by Pinkstatic7
photo by Pinkstatic7
Ready In:


  • 6 potatoes, parboiled, peeled, and chopped
  • 6 eggs, hardboiled, peeled and chopped
  • 6 pickles, chopped
  • 12 - 34 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
  • 1 (14 ounce) can peas, well drained
  • 6 -8 scallions, chopped
  • salt, pepper to taste
  • mayonnaise
  • Optional additions

  • 3 large carrots, parboiled, peeled, and chopped
  • 12 - 1 cup sauerkraut, drained and chopped
  • 1 cup cooked beans, well drained


  • Cook potatoes and eggs.
  • Chop everything and put in large container.
  • Mix well, being careful not to mush it all up.
  • Season with salt and pepper.
  • Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
  • Serve, or refrigerate for later use.

Questions & Replies

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  1. Ishtaran
    This salad was created by French chief cook Olivier who worked in Moscow restarant long loong time ago about in 1900. So its Russian salad and in Russia people call it just Olivier. Ofc now salad has millions modifications, like someone puts sausage, another one puts crab meat.. but base the same (potatos, peas, pickled cucumbers, mayonaise)
  2. ds123
    A co-worker brought in to work some Russian Potato Salad that an exchange student brought over to their house. I fell in love with it! This recipe was perfect. The flavors just work so well together!! Thanks for sharing!
  3. kate09
    actually my family called it "Italian Salad" while in america they call it the "russian salad"


<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href= target=_blank></a> and we will try our best to answer them.</p> <p>Saralaya</p>
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